Banana Split Ice Cream
Ripe bananas, cultured cream, and honey form a base for favorite flavors that evoke a banana split. Except better than a banana split, because all the flavors are in every single bite! Make it GAPS friendly, or not-- either way ,you wind up with a favorite summer dessert that is surprisingly nutrient dense!
Equipment
- 1 ice cream maker
Ingredients
- 2-3 very ripe bananas can be frozen or room temperature
- 1 C milk kefir or yogurt (for GAPS) or fresh milk (not GAPS)
- 1 C cultured cream (for GAPS) or fresh cream (not GAPS)
- 1/4 C raw honey
- 1 T vanilla extract
- dash salt
- 6 or more raw egg yolks from pastured eggs optional
- 1-2 oz chocolate bar, grated can be unsweetened for GAPS
- 1/2 C chopped cherries fresh, frozen or maraschino if not on GAPS
Instructions
- Slice bananas and add milk kefir (or yogurt or fresh milk), honey, salt, vanilla and egg yolks if using, to blender. Purée until smooth.
- Add cultured (or fresh) cream, and mix to blend. Do not over mix, especially at high speeds, so the cream does not start to turn to butter!
- Pour mixture into ice cream maker and process according to the manufacturer's directions.
- When the ice cream is ready, add the grated chocolate shavings and chopped cherries to mix, then put in a container with a lid in the freezer. Serve within 2-3 hours, or if you serve later than that, allow some time for the ice cream to soften so you can scoop it. (If you used the optional egg yolks, the ice cream will remain more scoopable.)